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Volumn 9, Issue 2, 2014, Pages 125-137

Impact of Heat and Laccase on the pH and Freeze-Thaw Stability of Oil-in-Water Emulsions Stabilized by Adsorbed Biopolymer Nanoparticles

(4) Zeeb, Benjamin a Salminen, Hanna a Fischer, Lutz a Weiss, Jochen a

a UNIVERSITY OF HOHENHEIM (Germany)

Author keywords

Coacervates; Laccase; Layer by layer depositioning; Multilayered emulsions; Sugar beet pectin; Whey protein isolate

Indexed keywords

BIOMOLECULES; DEPOSITION; DROPS; EMULSIFICATION; EMULSIONS; ENZYMES; FREEZING; PH EFFECTS; PROTEINS; SUGAR BEETS;

COACERVATES; LACCASES; LAYER-BY-LAYERS; MULTI-LAYERED; SUGAR BEET PECTINS; WHEY PROTEIN ISOLATE;

NANOPARTICLES;

BETA VULGARIS SUBSP. VULGARIS;

EID: 84901048243 PISSN: 15571858 EISSN: 15571866 Source Type: Journal
DOI: 10.1007/s11483-013-9325-0 Document Type: Article

Times cited : (28)

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